Next combo for this week is an appetizer from Lebanon; baba ganoush with pita chips. Baba ganoush is an eggplant dip prepared with tahini. Pulp of roasted eggplant is blended with tahini and seasoned to taste.
It is usually served with pita bread and I chose to serve it with some pita chips. Since I am doing combos this week and wanted to make both the food items in my combo at home. I did not want to serve the dip with store bought pita bread and instead made pita chips at home with store bought pita bread.
Baba ganoush is also popular in Israel, Jordan, Syria, Palestine and Armenia. A variation of the dish is also found in other middle eastern nations.
There are many versions of Lebanese baba ganoush online and most of the recipes called for eggplant, tahini, cloves, salt & lime juice. Using all those online recipes as a guide, I made the dip to my palate.
Eggplant can be roasted in the oven, on the grill or on direct fire on the stovetop. Though it takes longer to roast in the oven, this way one need not keep an eye on it and can carry on with other work. Roasting eggplant in the oven is time consuming but if making a large batch, it is very convenient.
Once the eggplant is roasted, the skin is peeled, seeds removed and the pulp is mixed with tahini and seasoned to taste. I sprinkled some paprika for garnish.
Gosh, you must be tired seeing so many pictures of baba ganoush & pita chips! What can I say, there days when I have so much to write and very few pictures to share like yesterday, and then there are posts like today where I do not have much to say but way too many pictures than the post requires. If you are not bored and still have patience, lets move on to the recipe.
Pita Chips - recipe here
Total Time: 1 hour
Preparation: 15 minutes (includes time to cool the roasted eggplant)
Bake Time: 45 minutes
Yields: ⅓ - ½ cup baba ganoush
- 185 gms or 1 medium sized Eggplant
- ½ tbsp. Tahini
- 1 small Garlic Clove
- ¼ teaspoon salt (adjust to taste)
- ½ - ¾ tsp. Lime Juice
- ½ tbsp. Extra Virgin Olive Oil + more for drizzle
- Paprika for garnish
- Preheat the oven to 400F. Line a baking sheet or an oven safe bowl with aluminum foil or parchment.
- Apply oil to eggplant and roast in a preheated oven for 45 minutes, turning the eggplant once in between. By now the eggplant will shrink in size and change color.
- Remove from oven and let cool.
- When eggplant cools, peel of the skin, cut open the eggplant and remove the seeds.
- Place the eggplant in a colander for some time to drain the juices. If not baba ganoush could be liquidy.
- Take all the ingredients except paprika in a food processor and run until all the ingredients are blended in and forms a thick paste.
- Transfer to a serving bowl, pour some extra olive on top, garnish with paprika. Olives, parsley, cucumbers can also used as garnish.
- Serve with pita chips or pita bread.
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Mireille Roc (@ChefMireille) says
what a classic combo - so well presented
Suma Gandlur says
Not an eggplant fan here but love the way you have captured the combo.
My mouth is just watering looking at your pics Usha. Baba ganoush sounds and looks absolutely delicious.
Like Vaishali and Padma I am just scrolling up and down looking at the pictures. Forgot I have to read also and comment. Delicious. Love it completely.
very tempting combo.
Like Vaishali said I just scrolling up and down just for watching your pictures. this combo is perfect other then Hummus I like this with pita chips yumm.
Gayathri Kumar says
Yet to try this delicious dish. Both the chips and the baba ganoush look super inviting!!
It sounds new to me Usha and it looks delicious and your pics tempts me to try this
Sneha datar says
Tempting and irresistible combo.
Oh I never get tired of your pictures Usha, bring them on..if we do not have much to read, we can still drool on your lovely clicks right..I have been wanting to make Baba ganoush since our international Mega BM..your pictures are making me want to try!
Mindblowing clicks there, eventhough am not a great fan of baba ganoush your clicks are pulling me to make some and taste with pita chips, well done Usha..
Vaishali Sabnani says
I am just scrolling up and down and admiring the clicks...they have that rustic feel..love the backdrop, the chipped table, the mat, that slate ...everything..to be frank i bypassed the recipe...I am allergic to eggplants, and I really got lost with your presentation. Fabulous Usha
very beautifully captured, i liked the dish you have used it has that typical middle eastern old world feel to it
yes real irresistible combo. one of the many favourites of my 6 years old.
Such an irresistible combo .I loved baba ganoush when I made it last year.Very neat presentation.